I wasn’t planning on posting a new recipe today, but I made this vegetable garden dip for a spring potluck at work yesterday and couldn’t resist snapping a few photos!
Working in an office environment can get a little monotonous from time to time, even when your job is stimulating and constantly changing. So every few months we try to do something fun as a team, whether it’s a golf tournament or staff lunch. Most often it revolves around food.
We’re a pretty healthy bunch so the treats tend to be on the more nutritious side (most of us have nutrition backgrounds – go figure!). Still, like any good potluck we’re never short on dessert: check out these pretty cupcakes decorated with edible pansies from yesterday’s spread.
This vegetable garden dip was a hit at our potluck and would be perfect for a spring or summer wedding shower, baby shower or Mother’s Day brunch. It doesn’t take much time to put together other than a bit of prep work for the vegetables, but you could just as easily buy pre-cut veggie sticks, baby carrots and cherry tomatoes to use instead. The dip itself is super quick to make too.
To make it, I prepared a double batch of classic onion dip, spread it in the bottom of a large baking dish and sprinkled marble rye breadcrumbs on top to look like dirt. Then I “planted” rows of trimmed fresh vegetables with the stems still attached. For an extra touch of cute, I borrowed miniature gardening tools from my coworker.
You could serve the dip in small cups instead of a baking dish for individual servings that don’t require any plates or cutlery. Just spoon dip on the bottom of clear plastic cups, sprinkle the “dirt” on top and add the vegetables.
- 2 packets onion soup mix
- 1 500-mL container sour cream (about 2 cups)
- 1 or 2 slices stale dark rye or pumpernickel bread, pulsed in a food processor to make breadcrumbs
- 1 500-mL container plain Greek yogurt (about 2 cups)
- 1 bunch small carrots (about 6 carrots), halved crosswise if long, trimmed with the green tops left on
- 1 bunch small radishes (about 10 radishes), trimmed with the green tops left on
- 1 cup broccoli florets
- 1 cup small white button mushrooms
- 1 bunch thin asparagus, woody ends trimmed, halved crosswise
- 1 cup cherry tomatoes
- Add the onion soup mix, sour cream and Greek yogurt to a medium bowl and stir together. Refrigerate for at least 30 minutes. Spread on the bottom of a medium baking dish in an even layer at least 1 inch thick (so that the vegetables stand up). Drag a spatula across the top to draw lines to mark the "rows". Sprinkle with the breadcrumbs. Stick the vegetables into the dip to form rows, decorate with mini garden tools (if using) and serve.
- I like the tang of Greek yogurt, but you can use only sour cream (4 cups total) if you wish.
- The dip can be made the night before - just spread into the baking dish and cover with plastic wrap. When it's time to serve, sprinkle with the dirt and add the vegetables.